For this recipe it is better to take hard apples, they better keep their shape after cooking. Apples cut into slices or halves, depending on size. I was making the candied fruit with the skin, you can do without it. Still the skin is hard work. If you have time, spend it on cleaning. I had a large amounts, I did the peel. Small apples can be cooked whole, puncture them in several ways.

In 1/4 Cup of water to dissolve the citric-Tu and mix with apples. Boil the water in a large pot and drop it in the apples for 5-7 minutes. Remove the apples and immediately put in cold water and cool. In the water where was boiled the apples, add sugar and, stirring constantly, wait until it dissolves, forming a syrup.

Apples removed from cold water, transfer to a bowl and pour the hot syrup. Leave for 6 hours, then boil and cool. In General, the procedure should be repeated 2-3 times - the apples should be transparent. I have not all the apples become transparent, maybe it depends on the variety. In any case, you'll notice that the apples have become sufficiently supple and saturated with the syrup.

After that, strain the apples in a colander and drain off the greatest amount of syrup. Or lay on a towel to remove excess liquid.

Arrange the apples on sheet lined with parchment and dry in the oven or outdoors ( covered with gauze). You can use email. dryer. I dried in the open air. I it took 4 days. Dried candied fruits pour sugar or powder and store in a tightly sealed container in a dark place. The syrup can be close to sterile jars and use for baking and sweet desserts.

Bon appetit! Of course, have to Tinker, but the result is worth it. Very tasty and healthy treat for the whole family!